Archive for October, 2012

Harvest BBQ 2012

Friday, October 12th, 2012


Chefs Collaborative Harvest BBQ on Schartner Farm

I am so proud to be participating in this event for the third year.  Rich Schartner and the entire Schartner family has so graciously once again invited us to celebrate the fall harvest, and our sense of community, pride, passion and togetherness in honest, sincere, hand-made, crafted, delicious food and drink.   It couldn’t be a more perfect backdrop to get together for this purpose.  An event put together by chefs, for chefs, with live music and great beverages, the BBQ is sure to be an incredible time. Hope you can join us!

All proceeds to benefit Chefs Collaborative, the leading nonprofit network of chefs that’s changing the sustainable food landscape using the power of connections, education and responsible buying decisions.
Menu 2012

Derek Wagner – nicks on broadway
Slow-braised Stoney Hill Farm pork legs with thyme, molasses + mustard
Schartner Farm green cabbage, pickled carrot + onion slaw
Meg’s Farm corn, Vermont cheddar + buttermilk biscuits

Jake Rojas – Tallulah’s
Aquidneck Farm beef tongue tacos, friojoles charros + arroz ala rojas

Mike Nice – Julian’s
Smoked apple and butternut slider on house foccacia with crispy sage, Shy Brothers cloumage + watermelon radish chips

Chad Hoffer & Tyler Burnley- Thames Street Kitchen
Grilled Crostini of American Mussels’ smoked wild cape cod mussels Green View Farm turnip soup + celery salad

David Reynoso & Darius Salko- Alforno & Tini
Roasted Lily Rose farm rabbit with sweet bell peppers stewed in red wine, pancetta + wild fennel
Allen Farms pea tendrils with roasted beets, horseradish + crème fraiche

Champe Speidel – Persimmon
Porchetta stuffed with our own sweet sausage
Red and green cabbage slaw with an herbed buttermilk vinaigrette

Matt Genuso – Chez Pascal
Grilled Baffoni’s chicken thigh with molasses baked cranberry beans and kohlrabi puree
beans and kohlrabi from white barn farm

Beau Vestal – New Rivers
Crispy pork shoulder rillettes hush puppies, pickled peppers, texas pete tartar sauce. All pork shoulders from pat’s pasture

Eli Dunn – The Beehive
Smoked Wild Rhody bluefish cakes with tarragon aioli, pickled vegetables + pea greens
Bartered kale salad with apples, golden raisins, red onion, celery + toasted coconut
Four Town Farm butternut squash sandwich with caramelized onions, tomato, spinach, pesto + cheddar on flaxseed bread

Matt Varga – Gracies
Blackbird Farms beef brisket chili with green onion + cilantro
Kenyon’s stone-ground cornbread with Aquidneck honey
Rooftop garden dill pickles
Pecan apple tartlets + caramel popcorn macaroons

Kate Jennings – Farmstead & La Laiterie
Schartner’s + Barden’s apple spice cake, apple crumb bars + sugar cookies

Kevin Thiele – Hotel Viking
Apple pie, pumpkin pie + pecan pie tartlets

Brewers, Vintners + beverage makers
Grey Sail Brewing Company
Revival Brewing
Newport Vineyards
Berkshire Mountain Distillers
Stonington Vineyards
Greenvale Vineyards
Westport Vineyards
Jonathan Edwards Winery
Yacht Club Bottling Works